CN104738526A

CN104738526A - Sambal chili sauce production method

Info

Publication number: CN104738526A
Application number: CN201310722774.0A
Authority: CN
Inventors: 郝永明
Original assignee: Qingdao Xiuxian Foods Co Ltd
Current assignee: Qingdao Xiuxian Foods Co Ltd
Priority date: 2013-12-25
Filing date: 2013-12-25
Publication date: 2015-07-01

Abstract

The present invention discloses a sambal chili sauce production method which consists of the following steps: respectively grinding small onions, garlic, Cymbopogon citratus, Alpinia galanga, Dioscorea Zingiberensis and Aleurites moluccana; soaking the dried chili with hot water and grinding the chili into chili sauce; soaking dried peeled shrimps until the shrimps turn soft and grinding or chopping the soaked dried peeled shrimps; putting belachan into an oven to bake for 3 minutes or putting the belachan into an oil-free pot and heating with small fires until fragrance comes out for later use; pouring cooking oil into the pot till the pot is 60% hot, putting the heated belachan and crushed dried peeled shrimps into the heated pot and frying the mixture over medium heat until the fragrances of the above materials come out, respectively pouring ground small onions, the garlic, the Cymbopogon citratus, the Alpinia galanga, the Dioscorea Zingiberensis and the Aleurites moluccana into the pot to fry out oil for about more than half an hour; and adding sugar, salt and lime juice into the pot to stir-fry evenly and stir-frying for about 10 minutes to obtain the finished products. The operation of the production method is simple, and the sambal chili sauce has a mellow flavor, is convenient for consumption, storage and carrying, and is suitable for matched consumption with boiled dumplings, boiled pork slices, seafood, vegetables cold and dressed with sauce, bean vermicelli and other food.

Description

Ginseng bar thick chilli sauce preparation method

Technical field

The invention belongs to tartar sauce preparation method, be specifically related to a seed ginseng bar thick chilli sauce preparation method.

Background technology

Containing abundant vitamin C, vitamin beta carotene, folic acid, magnesium and potassium in capsicum; Capsicim in capsicum also has anti-inflammatory and antioxidation.In capsicum, ascorbic content occupies first in vegetables.Ginseng bar thick chilli sauce is the unique also modal taste of Nyonya local flavor, all can use in a lot of dish.

Summary of the invention

The object of the invention is to, a seed ginseng bar thick chilli sauce preparation method is provided, simple to operate.

The participation of the present invention provide chili sauce producing method, the small Onions, garlic, citronella, nan ginger, turmeric, candlenut grinding respectively;After soaking the dry chili with hot water grinding into chilli sauce;Will be the same after dried shrimp dry macerated ground or chopped;Pull dozens fry in the oven for 3 minutes or in a small fire in the pan with no oil baked sweet spare;Will burn to 6 points on hot cooking oil pan, fry baked sweet dozens of medium heat until fragrant and chopped shrimp, after waiting for scent out separately in a small grated onion, garlic, citronella, nan ginger, turmeric, candlenut to give oil, about half an hour or more;Sugar and salt and acid orange juice into the pan, stir fry after about 10 minutes. Serve.

Ginseng provided by the invention bar thick chilli sauce preparation method, its beneficial effect is, simple to operate, and product special flavour is strong, edible, storage, easy to carry, and being applicable to arrange in pairs or groups with the food such as boiled dumpling, boiled pork slices, seafood, cold and dressed with sauce vegetables, bean vermicelli eats.

Detailed description of the invention

Below in conjunction with an embodiment, ginseng bar thick chilli sauce preparation method provided by the invention is described in detail.

Embodiment

This example and the producing method, hot pepper sauce will small Onions, garlic, citronella, nan ginger, turmeric, candlenut grinding respectively;After soaking the dry chili with hot water grinding into chilli sauce;Will be the same after dried shrimp dry macerated ground or chopped;Pull dozens fry in the oven for 3 minutes or in a small fire in the pan with no oil baked sweet spare;Will burn to 6 points on hot cooking oil pan, fry baked sweet dozens of medium heat until fragrant and chopped shrimp, after waiting for scent out separately in a small grated onion, garlic, citronella, nan ginger, turmeric, candlenut to give oil, about half an hour or more;Sugar and salt and acid orange juice into the pan, stir fry after about 10 minutes. Serve.

Claims

1. A ba pepper sauce producing method, its character is that: the small Onions, garlic, citronella, nan ginger, turmeric, candlenut grinding respectively;After soaking the dry chili with hot water grinding into chilli sauce;Will be the same after dried shrimp dry macerated ground or chopped;Pull dozens fry in the oven for 3 minutes or in a small fire in the pan with no oil baked sweet spare;Will burn to 6 points on hot cooking oil pan, fry baked sweet dozens of medium heat until fragrant and chopped shrimp, after waiting for scent out separately in a small grated onion, garlic, citronella, nan ginger, turmeric, candlenut to give oil, about half an hour or more;Sugar and salt and acid orange juice into the pan, stir fry after about 10 minutes. Serve.